Root Veggie Mash

Submitted by Chicagoland Chef du Jour

"I love root veggies and over purchased for the Thanksgiving Day bash. I decided to do something simple and it was outstanding. Use as many or as few veggies as you like. They are all so sweet that size & amounts just don't matter!"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 2-4

ingredients

• 1 medium rutabaga
• 1 large parsnip
• 1 -2 large carrot
• 1 medium turnip
• salt, to taste
• 2 -4 tablespoons butter (to taste)

directions

1. Peel and slice all veggies to similar sizes. They will become tender at the same time this way.
2. Add to a pot of salted water, just enough water to cover.
3. Bring to boil, turn down the heat and simmer until tender. Drain off water. Leave in pot.
4. Add butter and mash. Add more salt if desired.
5. Serve immediately.

Reviews

[jennifer in new jer]

Fantastic recipe although the directions seemed to stop at number 2 and didnt include anything further. I assumed what was left to do was to drain when tender, and mash with fork, then add salt to taste, etc... So that is what I did. I used the ingredients listed except carrot as I forgot, then when tender but not mushy, I drained them and mashed gently. Should be noted I did not remove skins. Then I drizzled with olive oil and sprinkled sea salt on it. It was very good; a more refreshing, lighter flavor than mashed potatoes; not so heavy feeling. On my daughter's I added a bit of organic butter and sea salt. I will make these again and will experiement with different root veggies. Thanks for sharing.